Oct 20, 2008
With a few additions and substitutions this soup came out great. I added zucchini, yellow squash, and a 14 oz can of diced tomato. Additionally, I used kale instead of spinach as it holds up better in my opinion.
I too flipped the water / broth using 6 cups of chicken stock (not broth) and 2 cups of water. I also added a generous helping of garlic, a dash of cumin, and two fresh bay leaves.
One reviewer stated that the soup is bland, perhaps he or she did not allow the soup to really cook down thus developing flavor. Honestly, 25 minutes was not nearly enough time for the ingredients to mesh and for the flavor to develop. It took me nearly 50 minutes, and having said this next time I will wait to add the zucchini, squash, and kale until the last 15 minutes as it got a bit softer than I prefer.
Moreover, do add salt and pepper to taste, not sure why it was left out on the recipe but it is surely necessary.
I added uncooked rice and F renchlentils and the 50 minute cook time was perfect.
This is a healthy and low calorie soup that fit my nutrition plan perfectly.
—desiree2776
